This dish throws together juicy chicken and tasty potatoes on one pan, all drizzled with zesty lemon and balsamic. It’s super easy and full of flavor!
The best part? You get a delicious meal with minimal cleanup! Just toss everything on the pan, roast, and enjoy. Less fuss means more time for dessert! 😋
Key Ingredients & Substitutions
Chicken Thighs: I recommend bone-in, skin-on chicken thighs for juiciness. If you prefer lighter meat, you can use boneless chicken breasts, but they may cook faster, so watch the timing.
Potatoes: Baby potatoes are great for roasting because they get crispy. If you don’t have baby potatoes, regular potatoes can be cut into larger chunks. Sweet potatoes would be a nice twist, too, adding a different flavor!
Olive Oil: This oil enhances flavor and helps with browning. If it’s running low, avocado oil also works well here due to its high smoke point. Just remember to adjust for taste.
Balsamic Vinegar: Adds a tangy kick—just what you need! If you’re out, you can substitute red wine vinegar, but it will give a slightly different taste. Apple cider vinegar is another good alternative.
Herbs: Dried herbs like thyme and rosemary offer convenience, but fresh herbs elevate the dish. If you have fresh herbs, use about three times more—about a tablespoon for every teaspoon of dried.
How Do I Ensure My Chicken Skin Gets Crispy?
Achieving crispy chicken skin is all about the preparation and cooking method. Here are some steps to maximize crispiness:
- Start with dry chicken. Pat your chicken dry with paper towels to remove moisture—this helps achieve that nice crunch.
- Use a high oven temperature. Roasting at 425°F allows the skin to render fat quickly, leading to browning.
- Position the chicken skin-side up on the pan. This helps the heat concentrate on the skin and allows fat to drip away from the meat.
- Consider broiling. A quick broil at the end can enhance browning. Just keep an eye on it to avoid burning!
Easy Sheet Pan Lemon Balsamic Chicken and Potatoes
Ingredients You’ll Need:
For the Chicken and Potatoes:
- 4 bone-in, skin-on chicken thighs (or breasts)
- 1 lb baby potatoes, halved or quartered if large
- 3 tablespoons olive oil, divided
- 3 tablespoons balsamic vinegar
- 1 lemon (zested and juiced)
- 3 garlic cloves, minced
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary)
- Salt and pepper, to taste
For Garnishing:
- Fresh parsley, chopped
How Much Time Will You Need?
This delicious dish will take about 15 minutes of prep time and around 30-40 minutes to roast in the oven. Overall, you’re looking at roughly 55 minutes before you can enjoy your meal!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This high heat will help make the chicken skin crispy and the potatoes golden brown. Line a large sheet pan with parchment paper or grease it lightly, so sticking isn’t a problem.
2. Whisk the Marinade:
In a small bowl, whisk together 2 tablespoons of olive oil, balsamic vinegar, lemon zest, lemon juice, minced garlic, thyme, rosemary, salt, and pepper. This mixture is going to give your chicken and potatoes a burst of flavor.
3. Prep the Chicken and Potatoes:
Place the chicken thighs and halved potatoes onto the prepared sheet pan. The layout doesn’t have to be perfect, just make sure everything fits nicely!
4. Drizzle and Coat:
Now, drizzle the balsamic-lemon mixture all over the chicken and potatoes. Use a spoon or spatula to toss the potatoes, making sure they’re coated in the yummy flavors. Brush some of the sauce on the chicken skin for extra flavor.
5. Add More Olive Oil:
For extra crispy potatoes, drizzle the remaining tablespoon of olive oil over them. This will help them brown and become delish!
6. Arrange and Roast:
Make sure your chicken is skin-side up and spread the potatoes evenly around the chicken. Then pop this pan into your preheated oven.
7. Check for Doneness:
Roast everything for about 30-40 minutes. You’ll know it’s done when the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender and golden brown. If you want that crispy texture, feel free to broil for an extra 2-3 minutes at the end—but keep a close eye on it!
8. Final Touches:
When done, carefully remove the pan from the oven and let it rest for about 5 minutes. This allows the juices to settle in the chicken.
9. Serve and Enjoy:
Garnish with freshly chopped parsley to add a pop of color. Now, dig in and enjoy your flavorful sheet pan lemon balsamic chicken and potatoes!
Frequently Asked Questions (FAQ)
Can I Use Different Cuts of Chicken?
Absolutely! While bone-in, skin-on chicken thighs are ideal for juiciness, you can use boneless chicken breasts. Just note they may cook faster, so check for doneness after about 25-30 minutes.
How Can I Make This Recipe Low-Carb?
If you’re looking for a low-carb version, skip the potatoes and replace them with vegetables like asparagus, broccoli, or zucchini. Just be sure to adjust the cooking time as these veggies will cook more quickly than potatoes.
Can I Marinate the Chicken in Advance?
Definitely! Marinating the chicken for a few hours or even overnight will enhance the flavor even more. Just keep it in the refrigerator and bring it to room temperature before roasting for even cooking.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven or microwave until warmed through. Refresh the potatoes with a little drizzle of olive oil if they seem dry!
